Lunch Archives - Page 2 of 3

Asian Coleslaw with Chicken

ryvitaau on February 19, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Wasabi Mashed Avocado, Pickled Ginger Prawns & Sesame Seeds

Preparation time: 10 minutes

Hummus, Chicken Shawarma & Chilli Sauce

Preparation time: 30 minutes

Asian Coleslaw with Chicken

Preparation Time: 25 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kcal)

99kcal

260kcal

Fat

2.3g

of which Saturates

0.43g

1.1g

Carbohydrates

8.8g

22.9g

of which Sugars

4.3g

11.2g

Fibre

3.3g

8.8g

Protein

9.1g

23.8g

Salt

0.33g

0.86g

PER 100G

PER SERVING

INGREDIENTS

1 tsp sesame oil (4g)

1 tsp soy sauce (6g)

Juice ½ lime (5g)

1 small carrot, grated (67g)

¼ small white cabbage, finely shredded (227g)

2 spring onions, finely sliced (22g)

Small bunch coriander, roughly chopped(4g)

Small bunch mint, leaves roughly chopped (4g)

1 tsp sesame seeds (4g)

1 cooked chicken breast, shredded (grilled, without skin 120g)

1 tbsp. chilli sauce e.g. siracha (20g)

4 Sesame Rye Crispbread (40g)

METHOD

1. Mix the sesame oil, soy sauce and lime juice in a large bowl.
2. Add the carrot, cabbage, spring onion, coriander, mint, sesame seeds and chicken, mixing well to combine then leave for 10 minutes to allow the vegetables to soften slightly.
3. Top the rye crispbread with the coleslaw and drizzle over the chilli sauce to serve.

Hummus, Chicken Shawarma & Chilli Sauce

ryvitaau on February 19, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Sweet Potato & Spring Onion Smash with Feta & Coriander

Preparation time: 45 minutes

Wasabi Mashed Avocado, Pickled Ginger Prawns & Sesame Seeds

Preparation time: 10 minutes

Hummus, Chicken Shawarma & Chilli Sauce

Preparation Time: 30 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kcal)

235kcal

473kcal

Fat

9.6g

19.3g

of which Saturates

1.5g

2.9g

Carbohydrates

17.9g

36g

of which Sugars

1.8g

3.6g

Fibre

3.3g

6.7g

Protein

17.4g

35g

Salt

0.29g

0.57g

PER 100G

PER SERVING

INGREDIENTS

1 tsp ground cumin (2g)

1 tsp ground cinnamon (2.3g)

1 tsp paprika (2.3g)

Pinch chilli flakes (0.6g)

Juice ½ lemon (20g)

1 clove garlic, grated (3g)

1 tbsp. olive oil (12.6g)

1 large chicken breast (160g)

For the hummus:

400g tin chickpeas, drained (230g)

2 tbsp. tahini (36g)

Juice 1 lemon (40g)

2 tbsp. extra virgin olive oil (25.2g)

1 clove garlic, finely chopped (3g)

4 Ryvita Multigrain Rye Crispbread (80g)

Chilli sauce and parsley, to serve

METHOD

1. 1. Preheat the grill to high.
  2. Mix the cumin, cinnamon, paprika, chilli flakes, lemon juice, garlic, oil and some seasoning together in a bowl.
  3. Place the chicken between two pieces of cling film and using a rolling pin, bash to flatten until roughly 1-2cm thick.
  4. Pour the spice mix over the chicken and coat completely. Leave to marinate while you make the hummus.
  5. Blitz all the ingredients together in a food processor with some seasoning until smooth, adding a splash of water if needed.
  6. Grill the chicken for 2-3 minutes each side until the juices run clear and they are cooked all the way through. Rest for 5 minutes the finely slice.
  7. Top each rye crispbread with 1 tbsp. hummus, some sliced chicken, a drizzle of chilli sauce and a few parsley leaves.

Hoi Sin Mackerel, Cucumber & Spring Onion

ryvitaau on February 19, 2024

IF YOU LIKED THIS, YOU’LL LOVE…

Middle Eastern Fattoush Salad with Ryvita Croutons

Preparation time: 5 minutes

Layered Greek Salad with Croutons

Preparation time: 10 minutes

Hoi Sin Mackerel, Cucumber & Spring Onion

Preparation Time: 10 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kcal)

240kcal

336kcal

Fat

14.4g

20.1g

of which Saturates

2.9g

4.1g

Carbohydrates

12.5g

17.5g

of which Sugars

2.7g

3.7g

Fibre

3.2g

4.5g

Protein

4.5g

18.9g

Salt

1.4g

2.0g

PER 100G

PER SERVING

INGREDIENTS

1 small smoked mackerel fillet, skin and bones removed and cut in half lengthways (75g)

1 tbsp. hoisin sauce, plus 1 tsp to serve (10g)

1 inch piece cucumber, thinly sliced (23g)

1 spring onion, thinly sliced

2 Ryvita Sesame Rye Crispbread

METHOD

1. Heat a non-stick frying pan. Brush the mackerel with the hoi sin sauce and cook for 1 minute on each side.
2. Top the rye crispbread with the extra hoisin sauce, mackerel, cucumber and spring onion.

Ham, mustard mayonnaise and pickles

ryvitaau on February 19, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Pastrami, Mustard, Emmental & Sauerkraut

Preparation time: 5 minutes

Croque Monsieur with a Ryvita Twist

Preparation time: 10 minutes

Ham, mustard mayonnaise and pickles

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

576kJ

616kJ

Energy (kcal)

138kcal

147kcal

Fat

5.5g

5.9g

of which Saturates

0.65g

0.69g

Carbohydrates

13.2g

14.2g

of which Sugars

2.4g

2.5g

Fibre

3.4g

3.7g

Protein

7.1g

7.6g

Salt

1.5g

1.6g

PER 100G

PER SERVING

INGREDIENTS

1/2 tsp Dijon mustard

1 tbsp. low fat mayonnaise (15g)

1 thick slice of ham, halved

2 large pickled gherkins, sliced (40g)

2 Multigrain Rye Crispbread

METHOD

1. Mix the mustard and mayonnaise in a small bowl with some black pepper.
2. Spread the mustard mayonnaise onto the rye crispbread then top with the slices of ham and pickles.

Melted brie, chunky pickle and rocket

ryvitaau on February 19, 2024

Melted brie, chunky pickle and rocket

Preparation Time: 10 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

1033kJ

1405kJ

Energy (kcal)

247kcal

336kcal

Fat

12.8g

17.4g

of which Saturates

9.5g

Carbohydrates

21g

28.6g

of which Sugars

9.1g

12.3g

Fibre

5.5g

Protein

10g

13.6g

Salt

1.7g

2.4g

PER 100G

PER SERVING

INGREDIENTS

4 slices brie (with outer rind removed, based on 50g)

2 Sesame Rye Crispbread

1 tbsp. chunky pickle

Small handful rocket (based on 20g)

METHOD

1. Preheat the grill to high
2. Top the Rye Crispbread with the slices of brie then place under the grill for 2-3 minutes or until the cheese is melted and bubbling.
3. Top each Rye Crispbread with some pickle and rocket.

Turmeric grilled paneer, pepper and herby yogurt

ryvitaau on February 19, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

White Bean Hummus with Paprika

Preparation time: 10 minutes

Parsnip Soup with Ryvita Garlic Croutons

Preparation time: 60 minutes

Turmeric grilled paneer, pepper and herby yogurt

Preparation Time: 30 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kj)

575kJ

1448kJ

Energy (kcal)

137kcal

346kcal

Fat

6.7g

16.9g

of which Saturates

3.9g

9.8g

Carbohydrates

9.5g

23.8g

of which Sugars

4.7g

11.8g

Fibre

2.5g

6.2g

Protein

8.4g

21.2g

Salt

0.15g

0.37g

PER 100G

PER SERVING

INGREDIENTS

4 tbsp. natural yogurt

½ tsp turmeric

¼ tsp ground coriander

¼ tsp ground cumin

Pinch chilli powder

Small clove garlic, grated

Juice ½ lime

100g paneer, cut into 1cm cubes

1 red pepper, sliced

Pinch dried mint

4 Multigrain Rye Crispbreads

METHOD

1. Preheat the grill to high.
2. Mix 2 tbsp. of the yogurt with the turmeric, coriander, cumin, chilli powder, lime juice and some seasoning in a bowl.
3. Add the paneer cubes and slices of pepper and mix well. Leave to marinate for 10 minutes.
4. Meanwhile mix the remaining tbsp. yogurt with the dried mint and some seasoning.
5. Spread the paneer and peppers on a baking tray and grill for 10-15 minutes, turning halfway through, until the paneer is golden and the peppers have softened and the edges have charred.
6. Top the Rye Crispbread with most of the herby yogurt then the paneer and peppers followed by a drizzle of yogurt.

Crispy Parma Ham, Scrambled Egg & Chives

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Chicken Caeser Salad

Preparation time: 5 minutes

Parsnip Soup with Ryvita Garlic Croutons

Preparation time: 60 minutes

Crispy Parma Ham, Scrambled Egg & Chives

Preparation Time: 15 minutes

Number of Servings: 1

Recipe by Ryvita

Energy

258kcal

263kcal

Fat

16.2g

16.5g

of which Saturates

7.4g

7.5g

Carbohydrates

12.5g

12.7g

of which Sugars

1.5g

Fibre

4.1g

4.2g

Protein

13.5g

13.8g

Salt

1.4g

PER 100G

PER SERVING

INGREDIENTS

1 slice parma ham (34g)

1 egg

Splash of milk (20g)

Small bunch chives, snipped (3g)

2 Multigrain Ryvita Rye Crispbread

METHOD

Heat the grill to high.
Put the ham on a baking sheet and grill for 3-4 minutes or until it has darkened and crisped up.
Whisk the egg in a bowl with a splash of the milk, the chives (reserving a few for garnish) and some seasoning.
Heat a non-stick saucepan then cook the egg, stirring occasionally, until just cooked.
Top the rye crispbread with the scrambled egg, the crispy ham and the reserved chives.

Chicken Caesar Salad

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Sweet Potato & Coconut Soup with Lime Croutons

Preparation time: 45 minutes

One Pan Breakfast Hash

Preparation time: 10 minutes

Chicken Caesar Salad

Preparation Time: 10 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kcal)

122kcal

375kcal

Fat

5.9g

18.2g

of which Saturates

1.4g

4.5g

Carbohydrates

3.6g

11.1g

of which Sugars

1.6g

Fibre

1.7g

5.2g

Protein

12.7g

39.2g

PER 100G

PER SERVING

INGREDIENTS

½ clove garlic, grated

2 anchovies

2 tbsp. natural yogurt

200g cooked chicken breast, shredded into bitesize pieces (grilled without skin)

1 head cos lettuce, roughly chopped

1 avocado, peeled, destoned and sliced

Small handful chives, finely sliced

2 Ryvita Multiseed Rye Crispbread, broken into pieces

METHOD

Blitz the garlic, anchovies, yogurt and 2 tbsp. water in a small blender until smooth then season with black pepper.
Put the chicken, lettuce, avocado and chives in a bowl then pour over the dressing and toss to coat. Serve with the rye crispbread croutons.

Black Bean & Green Chilli Spread

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Chicken Caesar Salad

Preparation time: 10 minutes

Sweet Potato & Spring Onion Smash with Feta & Coriander

Preparation time: 45 minutes

Black Bean & Green Chilli Spread

Preparation Time: 10 minutes

Number of Servings: 2

Recipe by Ryvita

Energy

136kcal

244kcal

Fat

3.7

of which Saturates

0.25g

0.44g

Carbohydrates

17.4g

31.2g

of which Sugars

3.8g

6.7g

Fibre

8.7g

15.6g

Protein

7.5g

13.4g

Sodium

0.5g

0.89g

PER 100G

PER SERVING

INGREDIENTS

400g can black beans, drained and rinsed (240g)

½ small red onion, finely diced (30g)

1 clove garlic, grated (3g)

1 green chilli, ½ finely chopped, ½ finely sliced, or to taste (20g)

Juice 1 lime (10g)

1 tsp ground cumin (2g)

Small bunch coriander, a few leaves reserved for garnish (4g)

4 Multigrain Rye Crispbread (48g)

METHOD

Blitz the black beans, red onion, garlic, chopped green chilli, lime juice, cumin, coriander and some seasoning together in a food processor until smooth.
Spread onto the rye crispbread and garnish with the sliced green chilli and coriander leaves.

Ryvita topped with a roast cauliflower salad and hummus

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

One pan breakfast hash

Preparation time: 10 minutes

Folded omelette with a crushed Ryvita filling

Preparation time: 10 minutes

Ryvita topped with a roast cauliflower salad and hummus

Preparation Time: 35 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

1980

529

Energy (kcal)

473

124

Fat

29.6

7.9

of which Saturates

4.1

1.1

Carbohydrates

29.6

7.9

of which Sugars

10.0

2.7

Fibre

13.4

3.6

Protein

15.6

4.2

Sodium

566mg

151mg

PER 100G

PER SERVING

INGREDIENTS

150g finely chopped cauliflower

100g finely chopped red capsicum

1 teaspoon olive oil

½ teaspoon ground turmeric

1 tablespoon finely chopped curly parsley

1/3 cup (80g) Yumi’s hummus

2 Ryvita Multigrain crispbreads

1 tablespoon pepitas

METHOD

Preheat oven 200C degrees
Put the chopped cauliflower into a bowl with capsicum, olive oil and turmeric. Stir to coat, season with sea-salt and freshly ground black pepper; transfer to a baking tray. Roast in the oven for 30 minutes or until a little crispy. Remove from oven; sprinkle with parsley.
Spread hummus over two crispbreads, top with the roast cauliflower mixture and sprinkle with pepitas.
The roasted cauliflower can be pre-prepared & stored in an air tight container in the fridge for up to 2 days.